I don’t buy cottage cheese on a regular basis, but will sometimes substitute it for ricotta cheese if the budget is too tight. Making it from scratch was fun, very, very simple and I got to use my delicious raw milk!
Homemade Cottage Cheese
makes 1 cup
1 quart raw milk
3/4 cup white distilled vinegar
a pinch of salt
a few tablespoons whole, raw cream
Heat the milk just to 120° on the stovetop. Remove it from the heat and stir in the vinegar. Stir slowly and gently as the milk separates into curds and whey. Cover the pot and let it sit 30 minutes. Line a strainer set over a bowl with a tea towel or piece of muslin and pour the curds and whey into the strainer. Allow to drain about 5 minutes. Gather up the ends of the cloth or towel and hold the cheese ball under running cold water as you massage, knead and mix around with your hands. In a few minutes, the water draining off the cheese ball will be clear. Wring the cheese out as dry as you can and set it in a bowl. Add a pinch of salt and mix with a fork, breaking the curds up into the size you prefer. Immediately before serving, pour a little cream over the curds.
The Dark Side of Fat Loss
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July 13, 2010 at 7:15 pm
Gigantic Zucchini Casserole « Local Nourishment
[...] grassfed ground beef 1 teaspoon sea salt 1/4 teaspoon black pepper 8 ounces tomato sauce 1 cup homemade cottage cheese 1 cup homemade yo-cheese 3 tablespoons creme fraiche* 1/2 cup chopped bell pepper (any color) 2 [...]
July 14, 2010 at 9:35 am
Jen
Thank you for these instructions! I love cottage cheese, but have mostly given it up in the past few years. I occasionally purchase an organic brand, but even those brands have ingredients I’d prefer not to ingest. I’ve tried to find a homemade recipe, but they always seemed like more trouble than they were worth. This one looks simple. I can’t wait to try it!!!